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Semolina is the coarse, purified wheat middlings of durum wheat used in making pasta, and also used for breakfast cereals and puddings. Semolina is also used to designate coarse middlings from other varieties of wheat, and from other grains such as rice and corn. [Wikipedia]
Cook with Semolina
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Semolina is the coarse, purified wheat middlings of durum wheat used in making pasta, and also used for breakfast cereals and puddings. Semolina is also used to designate coarse middlings from other varieties of wheat, and from other grains such as rice and corn. [Wikipedia]
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What science says
technique parameter
“the substitution of increasing amounts of semolina was able to increase the optimal cooking time without significant changes of the ratio between the increase in weight or diameter and the weight or diameter of dry spaghetti (ΔP/P and ΔD/D) but with a significant slowing of the ΔL/L (ratio between the increase in length and the length of dry spaghetti) increase during overcooking.”
replacement of semolina with soy flour→increases→optimal cooking time
“Sensory evaluation showed that rice spaghetti made from rice flour, DSF and the modified starch at the above ratio was comparable to commercial spaghetti made from durum semolina”
rice spaghetti made from rice flour, defatted soy flour, and modified starch→is comparable to→commercial spaghetti made from durum semolina
